Fat-free chili beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions, chopped |
| 2 | larges | Carrots, cut in bite size |
| Pieces | ||
| 4 | Garlic cloves, chopped | |
| x | Spices to your taste (chili | |
| Powder, cheyene peper, black | ||
| Paper, hot peper | ||
| Sauce, or anything else you | ||
| Would like to add) | ||
| 1 | can | Tomato paste |
| 3 | larges | Cans tomato sauce |
| 1 | cup | Pre-cooked brown rice |
| 1 | cup | Kidney or pinto beans |
Directions
Boil onions, carrots, and garlic in ½ cup of water until tender.
Add spices, tomato sauce, and tomato paste, and simmer on medium-low heat for 15 minutes or so. Add rice and beans. Simmer for an additional 15 minutes. Makes about 4 servings.
This recipe is VERY flexible. It is different every time I make it.
Please feel free to add any additional vegies or spices.
Please let me know if you like it.
From: terri@... (Terri Whaling). Fatfree Digest [Volume 10 Issue 35], Sept. 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV